Patent Application
20250223080
The present disclosure relates to a food package, such, as in certain embodiments, food packages configured to keep foodstuff warm.
Heated or cooked foodstuff can be placed in a food package in order to keep the foodstuff warm for a period of time before serving. The foodstuff may be heated or cooked at predetermined intervals throughout a day placed in the food package so the foodstuff is still warm if the foodstuff is served to a customer a long time after the foodstuff was heated or cooked.
For purposes of this summary, certain aspects, advantages, and novel features of the invention are described herein. It is to be understood that not all such advantages necessarily may be achieved in accordance with any particular embodiment of the invention. Thus, for example, those skilled in the art will recognize that the invention may be embodied or carried out in a manner that achieves one advantage or group of advantages as taught herein without necessarily achieving other advantages as may be taught or suggested herein.
In some embodiments, a food package may include a body and a plurality of perforations, wherein the plurality of perforations may be sized, shaped, and/or positioned on the body so the body is configured to maintain a temperature of foodstuff in the body above a predetermined temperature for a predetermined period of time, and the plurality of perforations may be sized and/or shaped so the foodstuff loses less than a predetermined weight after the predetermined period of time.
In some embodiments, the body may include a bag.
In some embodiments, the bag may be aluminum lined.
In some embodiments, the body may be insulated.
In some embodiments, the plurality of perforations may be configured to allow moisture from the foodstuff to leave the body through the plurality of perforations
In some embodiments, the plurality of perforations may be positioned in order to reduce or minimize leakage of fat, oil, and/or melted foodstuff through the plurality of perforations.
In some embodiments, the body may include an opening at a top end of the body, and the body may be configured to be folded at a fold line to close the opening.
In some embodiments, the plurality of perforations may include a first perforation positioned at the fold line on a front side and a back side of the body.
In some embodiments, the plurality of perforations may include a first set of perforations positioned a distance from a first edge of the front side and a second set of perforation positioned the distance from a second edge of the front side.
In some embodiments, the plurality of perforations may include a third set of perforations on a first side of the body and a fourth set of perforations on a second side of the body.
In some embodiments, the third set of perforations may be positioned on the first side so the third set of perforations is aligned with the first set of perforations, and the fourth set of perforations may be positioned on the second side so the fourth set of perforation is aligned with the second set of perforations.
In some embodiments, a food package may include an insulated bag and a plurality of perforations in the insulated bag. The plurality of perforations may sized, shaped, and/or positioned on the insulated bag so the insulated bag is configured to maintain a temperature of foodstuff in the insulated bag above a predetermined temperature when the foodstuff is hot held at a hold temperature for a predetermined period of time. The plurality of perforations may sized and/or shaped so the foodstuff loses less than a predetermined weight after the predetermined period of time.
In some embodiments, the predetermined period of time may be up to 90 minutes.
In some embodiments, the predetermined temperature may be 140 degrees Fahrenheit.
In some embodiments, the foodstuff may be inserted into the insulated bag at a temperature of 160 degrees Fahrenheit.
In some embodiments, the predetermined weight may be 2.8%±0.5% of a weight of the foodstuff.
In some embodiments, the plurality of perforations may include a first perforation positioned on a front of the insulated bag, wherein the first perforation extends from a fold line of the bag towards a bottom end of the insulated bag, a first set of perforations positioned a distance from a first edge of the front of the insulated bag, and a second set of perforations positioned the distance from a second edge of the insulated bag.
In some embodiments, the first edge and the second edge may extend between a top end of the insulated bag and the bottom end of the insulated bag.
In some embodiments, the distance may be between 0.15 inches and 0.25 inches.
In some embodiments, the first set of perforations and the second set of perforations may include two or more perforations.
In some embodiments, each perforation of the plurality of perforations may include a length and a width.
In some embodiments, the length may be between 0.2 inches and 0.7 inches.
In some embodiments, the width may be between 0.15 inches and 0.25 inches.
In some embodiments, the width and/or the length may be based on a width and/or a height of the insulated bag.
In some embodiments, one or more of the perforations may include a circle shape.
In some embodiments, a computer-implemented method of designing a food package, may include, determining a surface area of a front the food package; determining a total area of perforations to be made in the food package, wherein the total area of perforations may be a range of areas that allow the food package to maintain a temperature of foodstuff in the food package at or above a predetermined temperature for a predetermined time, and wherein a weight loss of the foodstuff after the predetermined time may be within a range of predetermined weight loss; determining a total number of perforations to make in the food package; determining a location of each perforation to make in the food package; and determining an area of each perforation, wherein the area may be less than a predetermined maximum area, and wherein the area of each perforation may be selected so the total area of perforations is within the range of area.
In some embodiments, the total area of perforations may be based on the surface area of the front of the food package, a height of the front of the food package, and/or a width of the front of the food package.
In some embodiments, the total area of perforations may be a percentage of the surface area of the front of the food package.
In some embodiments, a food package may include a plurality of perforations, wherein the plurality of perforations form openings having a size that is between 0.005% and 0.050% of a surface area of a front of the food package and wherein each opening has a size between 0.005 in2 and 0.020 in2.
In some embodiments, the plurality of perforations may be sized, shaped, and/or positioned on the food package so the food package is configured to maintain a temperature of foodstuff in the food package above a predetermined temperatures for a predetermined time.
In some embodiments, one or more of the plurality of perforations may be positioned a distance from an edge of the front of the food package between 0.1% and 10.0% of a width of the front of the food package.
In some embodiments, one or more of the plurality of perforations may be positioned a distance from an edge of the front of the food package between 0.05 in and 0.25 in.
Various embodiments are depicted in the accompanying drawings for illustrative purposes, and should in no way be interpreted as limiting the scope of the embodiments. Various features of different disclosed embodiments can be combined to form additional embodiments, which are part of this disclosure.
Although several embodiments, examples, and illustrations are disclosed below, it will be understood by those of ordinary skill in the art that the system, methods, and devices described herein extend beyond the specifically disclosed embodiments, examples, and illustrations and includes other uses of the system, methods, and devices and obvious modifications and equivalents thereof. Embodiments of the disclosure are described with reference to the accompanying figures, wherein like numerals refer to like elements throughout. The terminology used in the description presented herein is not intended to be interpreted in any limited or restrictive manner simply because it is being used in conjunction with a detailed description of certain specific embodiments of the disclosure. In addition, embodiments of the disclosure can include several novel features and no single feature is solely responsible for its desirable attributes or is essential to practicing the system, methods, and devices herein described.
At high throughput, quick service food retailers, such as nationwide cafés or coffee retailers, precooked hot foodstuff (e.g., breakfast sandwiches, paninis, wraps, etc.) can held in heated display cases for an extended period of time so the food can be quickly served to a customer. The foodstuff may dry out or the texture of the foodstuff may degrade over time. Furthermore, if the foodstuff is held out for too long the food may cool down. Therefore, the foodstuff may be reheated or toasted prior to serving, to ensure the temperature and the quality (e.g., texture) of the foodstuff meet customer expectations. However, the reheated or toasted foodstuff can still be dried out or have a degraded texture even after reheating.
Therefore, the foodstuff may be held in insulated packaging, in order to prevent the foodstuff from cooling down. The insulated packaging may prevent or inhibit heat from leaving the interior of the insulated packaging in order to maintain the temperature of the foodstuff above a desired temperature. In order to prevent or inhibit heat from leaving the interior, any openings in the insulated packaging are typically closed. Consequently, the insulated packaging also prevents moisture from leaving the interior. The moisture in the insulated packaging can steam the foodstuff held in the insulated packaging, causing the texture and quality of the foodstuff to degrade over time. If the openings in the insulated packaging are left open, the foodstuff can cool down too quickly, leading to foodstuff being served with a quality that does not meet customer expectations. Additionally, if the foodstuff cools down too much, the foodstuff may not be served to customers, leading to food waste.
In accordance with serval embodiments, the food packages described herein advantageously maintain a temperature and texture of food in the food package over extended periods of time so the quality of food held in the food packaging for an extended period of time has a similar or same quality as freshly cooked food. The food packages include perforations that allow some heat and steam to leave the interior of the food packages. The perforations are sized, shaped, and/or positioned on the food packages to so the quality (e.g., texture) of the foodstuff in the food packages is maintained over extended periods of time while maintaining the temperature of the foodstuff above a desired temperature.
Different types of foodstuff may steam different amounts or different portions of the foodstuff may cool off at different rates. For example, a breakfast sandwich with an English muffin bun may steam a different amount than a breakfast sandwich with a croissant bun, and portions of the breakfast sandwich with an English muffin bun may cool off at different rates than the breakfast sandwich with a croissant bun. Therefore, the perforations can be sized, shaped, and/or positioned on the food packages based on the type of foodstuff in the food packages.
Furthermore, if the perforations were positioned in the middle of the food package so the perforations so the perforations were aligned with the foodstuff in the food package, too much heat from the foodstuff may leave the interior of the food package, so the foodstuff may cool down to fast. Therefore, the food packages herein not include perforations in the middle of the food package, or the food packages may only include perforations at the edges of the front or back sides of the food packages, and a fold line of the food packages.
The body 101 may include an outer layer 114 and an inner layer 116. The outer layer 114 may form an outer surface of the body 101, and the inner layer 116 may form an inner surface of the body 101. The outer layer 114 include paper, biaxially oriented polypropylene (BOPP), polyethylene terephthalate (PET), polylactic acid (PLA), bamboo, bio-plastic, cellulose, parchment, bagasse, seaweed, paperboard, and/or any other material. The inner layer 116 may include aluminum, biaxially oriented polypropylene (BOPP), polyethylene terephthalate (PET), polylactic acid (PLA), bamboo, bio-plastic, cellulose, parchment, seaweed, and/or any other suitable food safe material. In some embodiments, the food package 100 and/or the inner layer 116 may be configured to insulate foodstuff in the food package 100. The body 101 and/or the inner layer 116 may prevent or inhibit heat and/or moisture from leaving the inside of the body 101. The body 101 and/or inner layer 116 may prevent or inhibit a temperature of the foodstuff from decreasing.
The opening 102 may be closed when foodstuff is positioned in the body 101 to prevent or inhibit heat and/or moisture from leaving the inside of the body 101 through the opening 102. The body 101 may be folded in order to close the opening 102. The body 101 may be folded at a fold line 120, as shown in
The fold line 120 may be positioned a distance 121 from the top end 104. In some embodiments, the distance 121 may be a distance of 0.1 in, 0.2 in, 0.3 in, 0.4 in, 0.5 in, 0.6 in, 0.7 in, 0.8 in, 0.9 in, 1.0 in, 1.1 in, 1.2 in, 1.3 in, 1.4 in, 1.5 in, 1.6 in, 1.7 in, 1.8 in, 1.9 in, 2.0 in, 2.1 in, 2.2 in, 2.3 in, 2.4 in, 2.5 in, 2.6 in, 2.7 in, 2.8 in, 2.9 in, 3.0 in, and/or any value between the aforementioned values. In some embodiments, the distance 121 may include a distance of 1.375 in. In some embodiments, the distance 121 may include a distance between 0.5 in and 2.0 in. In some embodiments, the distance may include a distance between 1.0 in and 1.5 in.
The distance 121 may include a percentage of the height 105 of the body 101. In some embodiments, the distance 121 may be a percentage of the height 105 of the body 101 of 5%, 10%, 11%/12%, 13%, 14%, 15%, 16%, 17% 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, and/or any value between the aforementioned values. In some embodiments, the distance 121 may be between 5% and 30% of the height 105. In some embodiments, the distance 121 may be between 10% and 20%.
The body 101 may be configured to maintain the temperature of the foodstuff at or above a predetermined temperature. The temperature may include a temperature measured at a geometrical center of a thickest portion of the foodstuff. In some embodiments, the predetermined temperature may be a temperature of 120 degrees Fahrenheit (° F.), 125° F., 130° F., 135° F., 136° F., 137° F., 138° F., 139° F., 140° F., 141° F., 142° F., 143° F., 144° F., 145° F., 150° F., 155° F., 160° F., 165° F., 170° F., and/or any value between the aforementioned values. In some embodiments, the predetermined temperature may include a temperature between 130° F. and 160° F. In some embodiments, the predetermined temperature may include a temperature between 135° F. and 150° F.
The food package 100 may be configured to maintain the temperature of the foodstuff at or above the predetermined temperature for a predetermined time. In some embodiments, the predetermined time may include a time of 15 minutes, 30 minutes, 45 minutes, 60 minutes, 75 minutes, 80 minutes, 85 minutes, 90 minutes, 95 minutes, 100 minutes, 105 minutes, 120 minutes, and/or any value between the aforementioned values. In some embodiments, the predetermined time may include a time between 60 minutes and 120 minutes. In some embodiments, the predetermined time may include a time between 85minutes and 95 minutes.
Moisture from the foodstuff in the body 101 may remain inside the body 101 when the foodstuff is in the body 101 for the predetermined time. The body 101 may prevent or inhibit moisture from leaving the inside of the body 101 in order to prevent or inhibit the foodstuff from becoming stale or hard when the foodstuff is positioned in the body 101 for the predetermined time. However, the moisture from the foodstuff may steam the foodstuff when the foodstuff is in the body 101. Accordingly, a texture of the foodstuff positioned in the body 101 for the predetermined time may be softer than freshly cooked or heated foodstuff. Therefore, the body 101 may include perforations 130.
A portion of the moisture in the body 101 may leave the inside of the body 101 by passing through the perforations 130 in order to reduce or minimize steaming of the foodstuff. Accordingly, after the foodstuff is positioned in the body 101 the quality of the foodstuff may be similar or the same as freshly cooked or heated foodstuff. The quality of the foodstuff may be determined based on the texture of the foodstuff, the taste of the foodstuff, the flavor of the foodstuff, and/or the appearance of the foodstuff. In order to prevent or inhibit too much heat and/or moisture from leaving the body 101, the perforations 130 may be positioned so the perforations 130 are not aligned with the foodstuff when the foodstuff is positioned in the body 101. The body 101 may not include any perforations 130 in the middle of the front 106 or the back 108 of the body. The body 130 may only include perforations 130 at a fold perforations (e.g., front fold perforation 132 and back fold perforation 134) and/or edges (e.g. first edge 122 and second edge 124) of the body 101. The perforations 130 may be configured so the portion of the moisture that passes through the perforations 130 or a weight loss of the foodstuff is a percentage of a weight of the foodstuff. In some embodiments, the percentage may be 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, and/or any value between the aforementioned values. In some embodiments, the percentage may be between 1.0% and 4.0%. In some embodiments, the percentage may be between 2.0% and 3.0%. The portion of the moisture that passes through the perforations 130 may be within a range of the percentage of the weight of the foodstuff. In some embodiments, the moisture that passes through the perforation 130 may be the percentage ±0.1%, ±0.2%, ±0.3%, ±0.4%, ±0.5%, ±0.6%, ±0.7%, ±0.8%, ±0.9%, ±1%, ±1.1%, ±1.2%, ±1.3%, ±1.4%, ±1.5, and/or any value between the aforementioned values.
The body 101 may include perforations 130 on the front 106 of the body 101 and/or the back 108 of the body 101. A number of perforations 130 on the front 106 of the body 101 may be based on the height 105 of the body 101, the width 107 of the body 101, the foodstuff type, a size of the foodstuff, the size of the foodstuff versus a size of the body 101, the predetermined time, the predetermined temperature, a moisture content of the foodstuff, a desired percentage of the weight of the foodstuff that passes through the perforations 130 as moisture (i.e., the weight loss of the foodstuff), a size of the perforations 130, a shape of the perforations 130, a position of the perforations 130, manufacturability, and/or a material of the outer layer 114 and/or the inner layer 116 of the body 101. In some embodiments, the front 106 of the body 101 may include one (1) perforation 130, two (2) perforations 130, three (3) perforations 130, four (4) perforations 130, five (5) perforations 130, six (6) perforations 130, seven (7) perforations 130, eight (8) perforations 130, nine (9) perforations 130, ten (10) perforations 130, eleven (11) perforations 130, twelve (12) 130, thirteen (13) perforations 130, fourteen (14) perforations 130, fifteen (15) perforations 130, twenty (20) perforations 130, twenty-five (25) perforations 130, fifty (50) perforations 130, one hundred (100) perforations 130, and/or any value between the aforementioned values. In some embodiments, the front 106 of the body 101 may include between one (1) perforation 130 and fifteen (15) perforations 130. In some embodiments, the front 106 may include between three (3) perforations 130 and ten (10) perforations 130. In some embodiments, the back 108 of the body 101 may include one (1) perforation 130, two (2) perforations 130, three (3) perforations 130, four (4) perforations 130, five (5) perforations 130, six (6) perforations 130, seven (7) perforations 130, eight (8) perforations 130, nine (9) perforations 130, ten (10) perforations 130, eleven (11) perforations 130, twelve (12) 130, thirteen (13) perforations 130, fourteen (14) perforations 130, fifteen (15) perforations 130, twenty (20) perforations 130, twenty-five (25) perforations 130, fifty (50) perforations 130, one hundred (100) perforations 130, and/or any value between the aforementioned values. In some embodiments, the back 108 of the body 101 may include between one (1) perforation 130 and ten (10) perforations 130. In some embodiments, the back 108 may include between two (2) perforations 130 and five (5) perforations 130. For example, as shown in
The perforations 130 may be positioned on the body 101 based on the height 105 of the body 101, the width 107 of the body 101, the foodstuff type, a size of the foodstuff, the size of the foodstuff versus a size of the body 101, the predetermined time, the predetermined temperature, the moisture content of the foodstuff, the desired percentage of the weight of the foodstuff that passes through the perforations 130 as moisture (i.e., the weight loss of the foodstuff), the size of the perforations 130, the shape of the perforations 130, the position of the perforations 130, and/or the material of the outer layer 114 and/or the inner layer 116 of the body 101. The perforations 130 may be positioned so the perforations 130 are not blocked or covered when the body 101 is positioned on a tray or a warming wall.
The front 106 of the body 101 may include a front fold perforation 132. The front fold perforation 132 may be positioned on the front 106 of the body 101 so the front fold perforation 132 is centered or substantially centered between the sides 110, 112 of the body 101. As shown in
As shown in
As shown in
In some embodiments, the distance 140 may be a distance of 0.05 inches (in), 0.06 in, 0.07 in, 0.08 in, 0.09 in, 0.1 in, 0.11 in, 0.12 in, 0.13 in, 0.14 in, 0.15 in, 0.16 in, 0.17 in, 0.18 in, 0.19 in, 0.20 in, 0.21 in, 0.22 in, 0.23 in, 0.24 in, 0.25 in, 0.30 in, 0.35 in, 0.40 in, 0.45 in, 0.5 in, 1.0 in, 1.5 in, 2.0 in, and/or any value between the aforementioned values. In some embodiments, the distance 140 may be a distance between 0.05 in and 0.25 in. In some embodiments, the distance 140 may be a distance between 0.10 in and 0.20 in.
The distance 140 may include a percentage of the width 107 of the body 101. In some embodiments, the distance 140 may be a percentage of the width 107 of 0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 10.0%, 15.0%, 20.0%, 25.0%, 30.0%, 33.3%, and/or any value between the aforementioned values. In some embodiments, the distance 140 may be between 1.0% and 10.0% of the width 107. In some embodiments, the distance 140 may be between 2.0% and 3.0% of the width 107.
In some embodiments, the first set 136 and the second set 138 may each include one (1) perforation 130, two (2) perforations 130, three (3) perforations 130, four (4) perforations 130, five (5) perforations 130, six (6) perforations 130, seven (7) perforations 130, and/or eight (8) perforations 130. In some embodiments, the first set 136 and the second set 138 may each include a same number of perforations 130. In some embodiments, the first set 136 and the second set 138 may each include a different number of perforations 130.
As shown in
As shown in
The distance 142 may include a percentage of the height 105 of the body 101. In some embodiments, the distance 142 may be a percentage of the height 105 of 20%, 25%, 30%, 35%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, and/or any value between the aforementioned values. In some embodiments, the distance 142 may be between 40% and 60% of the height 105. In some embodiments, the distance 142 may be between 45% and 55% of the height 105.
The second perforation 137 may be positioned a distance 144 from the first perforation 135. The distance 144 may be a distance between the midpoint 135A of the first perforation 135 and a midpoint 137A of the second set 138. In some embodiments, the distance 144 may be a distance of 0.5 in, 1.0 in, 1.5 in, 2.0 in, 2.1 in, 2.2 in, 2.3 in, 2.4 in, 2.5 in, 2.6 in, 2.7 in, 2.8 in, 2.9 in, 3.0 in, 3.1 in, 3.2 in, 3.3 in, 3.4 in, 3.5 in, 3.6 in, 3.7 in, 3.8 in, 3.9 in, 4.0 in, 4.5 in, 5.0 in, 5.5 in, 6.0 in, 6.5 in, 7.0 in, 7.5 in, 8.0 in, and/or any value between the aforementioned values. In some embodiments, the distance 144 may be a distance between 2 in and 4 in. In some embodiments, the distance 144 may be a distance between 2.5 in and 3.5 in.
The distance 144 may be a percentage of the height 105 of the body 101. In some embodiments, the distance 144 may be a percentage of the height 105 of 5%, 10%, 15%, 20%, 25%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, and/or any value between the aforementioned values. In some embodiments, the distance 144 may be between 20% and 50% of the height 105. In some embodiments, the distance 144 may be between 30% and 40%.
In some embodiments, the first perforation 135 and the second perforation 137 of the first set 136 and the second set 138 may be vertical perforations. Accordingly, the first perforation 135 and the second perforation 137 of the first set 136 and the second set 138 may extend in a direction between the top end 104 and the bottom end 111 of the body 101 (i.e., the longitudinal directional).
As shown in
When the body 101 is in an open configuration (i.e., the opening 102 is open and/or the front 106 and the back 108 are separated from each other) and/or when foodstuff is positioned in the body 101, the first panel 150 and the second panel 152 may separate from each other so the first panel 150 and the second panel 152 do not contact each other. Therefore, the sides 110, 112 may each include a set 156 of perforations 130. The set 156 of perforations 130 of the side 110 may be positioned on the first panel 150 of the sides 110 so the perforations 130 align with the first perforation 135 and the second perforation 137 of the first set 136. The set 156 of perforations 130 of the side 112 may be positioned on the first panel 150 of the sides 112 so the perforations 130 align with the first perforation 135 and the second perforation 137 of the second set 138.
The perforations 130 may include a length 128. In some embodiments, the length 128 of each perforation 130 may be a distance of 0.1 in, 0.2 in, 0.3 in, 0.4 in, 0.5 in, 0.6 in, 0.7 in, 0.8 in, 0.9 in, 1 in, 1.1 in, 1.2 in, 1.3 in, 1.4 in, 1.5 in, 1.6 in, 1.7 in, 1.8 in, 1.9 in, 2 in, and/or any value between the aforementioned values. In some embodiments, the length 128 may be a distance between 0.4 in and 0.5 in. In some embodiments, the length 128 may be a distance between 0.2 in and 0.7 in.
The perforations 130 may include a width 129. In some embodiments, the width 129 may be a distance of 0.010 in, 0.015 in, 0.020 in, 0.021 in, 0.022 in, 0.023 in, 0.024 in, 0.025 in, 0.026 in, 0.027 in, 0.028 in, 0.029 in, 0.030 in, 0.031 in, 0.032 in, 0.033 in, 0.034in, 0.035 in, 0.040 in, 0.045 in, 0.050 in, and/or any value between the aforementioned values. In some embodiments, the width 129 may be a distance between 0.020 in and 0.040 in. In some embodiments, the width 129 may be a distance between 0.025 in and 0.035 in.
The length 128 and/or the width 129 of the perforations 130 may be based on the height 105 of the body 101, the width 107 of the body 101, the foodstuff type, a size of the foodstuff, the size of the foodstuff versus a size of the body 101, the predetermined time, the predetermined temperature, the moisture content of the foodstuff, the desired percentage of the weight of the foodstuff that passes through the perforations 130 as moisture (i.e., the weight loss of the foodstuff), the size of the perforations 130, the shape of the perforations 130, the position of the perforations 130, and/or the material of the outer layer 114 and/or the inner layer 116 of the body 101.
A plurality of food packages 100 may be positioned on a tray or a warming wall. The plurality of food packages 100 may be positioned so the back 108 of each body 101 faces and/or contacts the tray or the warming wall. Accordingly, the back 108 may include less perforations 130 than the front 106 in order to reduce or minimize an amount of fat, oil, and/or melted foodstuff (e.g., cheese) that may leak through the perforations 130 on the back 108. The perforations 130 may be positioned on the front 106 in order to reduce or minimize an amount of fat, oil, and/or melted foodstuff (e.g., cheese) that may leak through the perforations 130 on the front 106.
The plurality of food packages 100 may overlap or cover a portion of adjacent food packages 100 when the plurality of food packages 100 are positioned on the tray. Accordingly, the perforations 130 may be positioned so the food packages 100 do not cover the perforations 130 of adjacent food packages 100.
The front fold perforation 232 may include a horizontal perforation. Accordingly, the front fold perforation 232 may extend along a fold line 220 of the body 201 (i.e., a latitudinal direction).
The sets 236, 238 may include a first perforation 235, a second perforation 237, and/or a third perforation 239. In some embodiments, perforations 235, 237, 239 may include horizonal perforations. Accordingly, the perforations 235, 237, 239 may extend in a direction of the fold line 220 (i.e., a latitudinal direction). The perforations 235, 237, 239 may extend perpendicular from a first edge 222 of the front 206 and a second edge 224 of the front 206. Accordingly, the perforations 235, 237, 239 and perforations of sets of perforations on a first panel of each side of the body 201 may be connected.
The first perforation 235 may be positioned a distance 242 from a top end 204 of the body 201. In some embodiments, the distance 242 may be a distance of 2.0 in, 2.5 in, 3.0 in, 3.5 in, 4.0 in, 4.5 in, 5.0 in, 5.5 in, 6.0 in, 6.5 in, 7.0 in, 7.5 in, 8.0 in, 8.5 in, 9.0 in, and/or any value between the aforementioned values. In some embodiments, the distance 242 may be a distance of 4.688 in. In some embodiments, the distance 242 may be a distance between 3.0 in and 6.0 in. In some embodiments, the distance 242 may be a distance between 4.5 in and 5.0 in.
The distance 242 may be a percentage of a height 205 of the body 201. In some embodiments, the distance 242 may be a percentage of the height 205 of 20%, 25%, 30%, 35%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, and/or any value between the aforementioned values. In some embodiments, the distance 242 may be between 40% and 60% of the height 205. In some embodiments, the distance 242 may be between 45% and 55% of the height 205.
The second perforation 237 may be positioned a distance 244 from the first perforation 235 and the third perforation 239 may be positioned a distance 246 from the second perforation 237. In some embodiments, the distance 244 and the distance 246 may be a same distance. In some embodiments, the distance 244 and the distance 246 may be different distances. In some embodiments, the distance 244 and/or the distance 246 may be a distance of 0.5 in, 1.0 in, 1.1 in, 1.2 in, 1.3 in, 1.4 in, 1.5 in, 1.6 in, 1.7 in, 1.8 in, 1.9 in, 2.0 in, 2.1 in, 2.2 in, 2.3 in, 2.4 in, 2.5 in, 2.6 in, 2.7 in, 2.8 in, 2.9 in, 3.0 in, 3.5 in, 4.0 in, 4.5 in, 5.0 in, 5.5 in, 6.0 in, 6.5 in, 7.0 in, 7.5 in, 8.0 in, and/or any value between the aforementioned values. In some embodiments, the distance 244 and/or the distance 246 may be a distance between 0.5 in and 3.0 in. In some embodiments, the distance 244 and/or the distance 246 may be a distance between 1.0 in and 2.0 in.
The distance 244 and/or the distance 246 may be a percentage of the height 205 of the body 201. The distance 244 and/or the distance 246 may be a percentage of the height 205 of 5%, 10%, 11%/12%, 13%, 14%, 15%, 16%, 17% 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, and/or any value between the aforementioned values. In some embodiments, the distance 244 and/or the distance 246 may be between 10% and 30% of the height 205. In some embodiments, the distance 244 and/or the distance 246 may be between 15% and 20%.
The front fold perforation 332 may extend from a fold line 320 of the body 301 towards a bottom end 311 of the body 301 at an angle 331. The angle 331 may include an angle between the fold line 320 and the front fold perforations 332. In some embodiments, the angle 331 may be an angle of 1 degree, 5 degrees, 10 degrees, 15 degrees, 20 degrees, 25 degrees, 30 degrees, 35 degrees, 40 degrees, 45 degrees, 50 degrees, 55 degrees, 60 degrees, 65 degrees, 70 degrees, 75 degrees, 80 degrees, 85 degrees, 89 degrees, and/or any value between the aforementioned values.
As shown in
The perforations 330 of the first set 336 and/or the second set 338 may extend from the edges 322, 324 of the front 306 at an angle 334. In some embodiments, the perforations 330 of the first set 336 and/or the second set 338 may extend towards a top end 304 of the body 301. In some embodiments, the perforations 330 of the first set 336 and/or the second set 338 may extend towards the bottom end 311 of the 300. In some embodiments, the angle 334 may be a same angle as the angle 331. In some embodiments, the angle 334 may be a different angle from the angle 331. In some embodiments, the angle 334 may be an angle of 1 degree, 5 degrees, 10 degrees, 15 degrees, 20 degrees, 25 degrees, 30 degrees, 35 degrees, 40 degrees, 45 degrees, 50 degrees, 55 degrees, 60 degrees, 65 degrees, 70 degrees, 75 degrees, 80 degrees, 85 degrees, 90 degrees, 95 degrees, 100 degrees, 105 degrees, 110 degrees, 115 degrees, 120 degrees, 125 degrees, 130 degrees, 135 degrees, 140 degrees, 145 degrees, 150 degrees, 155 degrees, 160 degrees, 165 degrees, 170 degrees, 175 degrees, 179 degrees, and/or any value between the aforementioned values.
As shown in
The perforations 430 may include holes (i.e., openings). The perforations 430 may include a shape. In some embodiments, the shape of the perforations 430 may include a circle. In some embodiments, as shown in
The perforations 430 may each include an area (i.e., size). In some embodiments, the area of each perforation 430 may be an area of 0.005 in2, 0.010 in2, 0.011 in2, 0.012 in2, 0.013 in2, 0.014 in2, 0.015 in2, 0.016 in2, 0.017 in2, 0.018 in2, 0.019 in2, 0.020 in2, 0.025 in2, 0.030 in2, 0.035 in2, 0.040 in2, 0.045 in2, 0.050 in2, 0.055 in2, 0.060 in2, 0.065 in2, 0.070 in2, 0.075 in2, 0.080 in2, 0.085 in2, 0.090 in2, 0.095 in2, 0.100 in2, and/or any value between the aforementioned values. In some embodiments, the area of each perforation 430 may be an area between 0.005 in2 and 0.020 in2. In some embodiments, the area of each perforation 430 may be an area between 0.010 in2 and 0.015 in2.
The area of each perforation 430 may be a percentage of the area of the front 406 of the body 401. The area of the front 406 of the food package 400 may be an area the front 406 of the body 401 when the body 401 is in a closed configuration (i.e., an opening of the body 401 is closed). In some embodiments, the area of each perforation 430 may be a percentage of the area of the front 406 of the food package 400 of 0.005%, 0.010%, 0.015%, 0.020%, 0.025%, 0.030%, 0.035%, 0.040%, 0.045%, 0.050%, and/or any value between the aforementioned values. In some embodiments, the area of each perforation 430 may be a percentage of the area of the front 406 of the body 401 between 0.005% and 0.050%. In some embodiments, the area of each perforation 430 may be a percentage of the area of the front 406 of the body 401 between 0.015% and 0.040%. In some embodiments, the perforations 430 may be sized in order to prevent or inhibit the formation of dry spots on the foodstuff. Accordingly, in some embodiments, the area of each perforation 430 may less than 0.030 in2.
In some embodiments, a sum of the area of each perforation 430 may be an area of 0.045 in2, 0.090 in2, 0.135 in2, 0.180 in2, 0.225 in2, 0.270 in2, 0.315 in2, 0.360 in2, 0.405 in2, 0.450 in2, 0.495 in2, 0.540 in2, 0.585 in2, 0.630 in2, 0.675 in2, 0.720 in2, 0.765 in2, 0.810 in2, 0.855 in2, 0.900 in2, and/or any value between the aforementioned values. In some embodiments, sum of the area of each perforation 430 may be an area between 0.045 in2 and 0.900 in2. In some embodiments, the sum of the area of each perforation 430 may be an area between 0.090 in2 and 0.270 in2.
The sum of the area of each perforation 430 may be a percentage of the area of the front 406 of the body 401. In some embodiments, the sum of the area of each perforation 430 may be a percentage of the area of the front 406 of the body 401 of 0.045%, 0.09%, 0.135%, 0.18%, 0.225%, 0.27%, 0.315%, 0.36%, 0.405%, 0.45%, and/or any value between the aforementioned values. In some embodiments, the sum of the area of each perforation 430 may be a percentage of the area of the front 406 of the body 401 between 0.045% and 0.45%. In some embodiments, the sum of the area of each perforation 430 may be a percentage of the area of the front 406 of the body 401 between 0.018% and 0.36%.
In some embodiments, one or more of the perforations 430 may include a different shape and/or area from the rest of the perforations 430. In some embodiments, the perforations 430 of the front fold perforation 432 may include a different shape and/or area from the perforations 430 of the first set 436 and/or the second set 438. In some embodiments, the perforations 430 of the first set 436 may include a different shape and/or area from the second set 438. In some embodiments, one or more of the perforations 430 of the front fold perforation 432 may include a different shape and/or area from the rest of the perforations 430 in the front fold perforation 432. In some embodiments, one or more of the perforations 430 of the first set 436 may include a different shape and/or area from the rest of the perforations 430 in the first set 436. In some embodiments, one or more of the perforations 430 of the second set 438 may include a different shape and/or area from the rest of the perforations 430 in the second set 438. In some embodiments, every perforation 430 may include a same shape and/or area.
At step 1002, a characteristics of the food package may be determined. The characteristics of the food package may include a material of the food package, a total surface area of the food package, a surface area of a front of the food package, a height of the food package, and/or a width of the food package. The characteristic of the food package may be input into a computer system via an application programming interface (API).
In some embodiments, at step 1004, a total area of the perforations may be determined. In some embodiments, the total area of the perforations may be based on the characteristics of the food packaging determined at step 1002. In some embodiments, the total area of the perforations may be based on a predetermined time foodstuff will be held in the food package. In some embodiments, the food package may be configured to maintain a temperature of the foodstuff at or above a predetermined temperature. The total area of the perforations may be based on the predetermined temperature. In some embodiments, the total area of the perforations may be based on a predetermined weight loss of the foodstuff. The predetermined weight loss may include a weight of moisture that may pass though the perforations during the predetermined time. The predetermined weight loss may be determined so the quality of the foodstuff after the predetermined time is a same or similar quality as freshly cooked or heated foodstuff.
In some embodiments, the total area of the perforations may include a range of total areas that would allow the food package to maintain the temperature of the foodstuff at or above the predetermined temperature for the predetermined with the weight loss of the foodstuff within a range of the predetermined weight loss. In some embodiments, the total area of the perforations may be between 0.045% and 0.45% of the area of the front of the food package.
In some embodiments, at step 1006, a total number of perforations and a location of the perforations may be determined. In some embodiments, the total number of perforations may be based on a surface area of the front of the food package, a height of the food package, and/or a width of the food package. In some embodiments, the total number of perforations may increase as the surface area of the front of the food package, the height of the food package, and/or the width of the food package increases. In some embodiments, the total number of perforations may decrease as the surface area of the front of the food package, the height of the food package, and/or the width of the food package decreases.
In some embodiments, the food package may include a first perforation positioned at a fold line of the food package. The food package may include a first perforation on the front and the back of the food package. In some embodiments, the food package may include a first set of perforations and a second set of perforations. The first set of perforations may be positioned at a first edge of the front of the food package and/or a distance from the first edge of the front of the food package. The second set of perforations may be positioned at a second end of the front of the food package and/or a distance from the second edge of the front of the food package. In some embodiments, the first and second sets of perforations may extend through sides of the food package. In some embodiments, a position of the first and second sets of perforations, a distance between each perforation of the first and second sets of perforations, and a distance of the first and second sets of perforations from a top end of the food package may be determined based on the surface area of the front of the food package, the height of the food package, and/or the width of the food package.
In some embodiments, at step 1008, the area of each perforation may be determined. In some embodiments, each perforation may include a same area. In some embodiments, one or more perforations may include a different area. In some embodiments, the area of each perforation may be based on the range of total areas of the perforations and/or the total number of perforations. In some embodiments, the area of each perforation may be less than a predetermined maximum area. Accordingly, the area of each perforation may be selected so the area of each perforation is less than the predetermined maximum area and the total area of the perforations is within the range of total areas.
In some embodiments, at step 1010, food package may be perforated. The food package may be perforated so the food package includes the number of perforations at the location determined at step 1006. The food package may be perforated so the area of each perforation is the area determined at step 1008. The food package may be perforated so the total area of the perforations is within the range of the total area determined at step 1004.
In some embodiments, the systems, processes, and methods described herein are implemented using a computing system, such as the one illustrated in
The computer system 3102 can comprise a module 3114 that carries out the functions, methods, acts, and/or processes described herein. The module 3114 is executed on the computer system 3102 by a central processing unit 3106 discussed further below.
In general, the word “module,” as used herein, refers to logic embodied in hardware or firmware or to a collection of software instructions, having entry and exit points. Modules are written in a program language, such as JAVA, C or C++, Python, or the like. Software modules may be compiled or linked into an executable program, installed in a dynamic link library, or may be written in an interpreted language such as BASIC, PERL, LUA, or Python. Software modules may be called from other modules or from themselves, and/or may be invoked in response to detected events or interruptions. Modules implemented in hardware include connected logic units such as gates and flip-flops, and/or may include programmable units, such as programmable gate arrays or processors.
Generally, the modules described herein refer to logical modules that may be combined with other modules or divided into sub-modules despite their physical organization or storage. The modules are executed by one or more computing systems and may be stored on or within any suitable computer readable medium or implemented in-whole or in-part within special designed hardware or firmware. Not all calculations, analysis, and/or optimization require the use of computer systems, though any of the above-described methods, calculations, processes, or analyses may be facilitated through the use of computers. Further, in some embodiments, process blocks described herein may be altered, rearranged, combined, and/or omitted.
The computer system 3102 includes one or more processing units (CPU) 3106, which may comprise a microprocessor. The computer system 3102 further includes a physical memory 3110, such as random-access memory (RAM) for temporary storage of information, a read only memory (ROM) for permanent storage of information, and a mass storage device 3104, such as a backing store, hard drive, rotating magnetic disks, solid state disks (SSD), flash memory, phase-change memory (PCM), 3D XPoint memory, diskette, or optical media storage device. Alternatively, the mass storage device may be implemented in an array of servers. Typically, the components of the computer system 3102 are connected to the computer using a standards-based bus system. The bus system can be implemented using various protocols, such as Peripheral Component Interconnect (PCI), Micro Channel, SCSI, Industrial Standard Architecture (ISA) and Extended ISA (EISA) architectures.
The computer system 3102 includes one or more input/output (I/O) devices and interfaces 3112, such as a keyboard, mouse, touch pad, and printer. The I/O devices and interfaces 3112 can include one or more display devices, such as a monitor, that allows the visual presentation of data to a user. More particularly, a display device provides for the presentation of GUIs as application software data, and multi-media presentations, for example. The I/O devices and interfaces 3112 can also provide a communications interface to various external devices. The computer system 3102 may comprise one or more multi-media devices 3108, such as speakers, video cards, graphics accelerators, and microphones, for example.
The computer system 3102 may run on a variety of computing devices, such as a server, a Windows server, a Structure Query Language server, a Unix Server, a personal computer, a laptop computer, and so forth. In other embodiments, the computer system 3102 may run on a cluster computer system, a mainframe computer system and/or other computing system suitable for controlling and/or communicating with large databases, performing high volume transaction processing, and generating reports from large databases. The computing system 3102 is generally controlled and coordinated by an operating system software, such as Windows XP, Windows Vista, Windows 7, Windows 8, Windows 10, Windows 11, Windows Server, Unix, Linux (and its variants such as Debian, Linux Mint, Fedora, and Red Hat), SunOS, Solaris, Blackberry OS, z/OS, iOS, macOS, or other operating systems, including proprietary operating systems. Operating systems control and schedule computer processes for execution, perform memory management, provide file system, networking, and I/O services, and provide a user interface, such as a graphical user interface (GUI), among other things.
The computer system 3102 illustrated in
Access to the module 3114 of the computer system 3102 by computing systems 3120 and/or by data sources 3122 may be through a web-enabled user access point such as the computing systems' 3120 or data source's 3122 personal computer, cellular phone, smartphone, laptop, tablet computer, e-reader device, audio player, or another device capable of connecting to the network 3118. Such a device may have a browser module that is implemented as a module that uses text, graphics, audio, video, and other media to present data and to allow interaction with data via the network 3118.
The output module may be implemented as a combination of an all-points addressable display such as a cathode ray tube (CRT), a liquid crystal display (LCD), a plasma display, or other types and/or combinations of displays. The output module may be implemented to communicate with input devices 3112 and they also include software with the appropriate interfaces which allow a user to access data through the use of stylized screen elements, such as menus, windows, dialogue boxes, tool bars, and controls (for example, radio buttons, check boxes, sliding scales, and so forth). Furthermore, the output module may communicate with a set of input and output devices to receive signals from the user.
The input device(s) may comprise a keyboard, roller ball, pen and stylus, mouse, trackball, voice recognition system, or pre-designated switches or buttons. The output device(s) may comprise a speaker, a display screen, a printer, or a voice synthesizer. In addition, a touch screen may act as a hybrid input/output device. In another embodiment, a user may interact with the system more directly such as through a system terminal connected to the score generator without communications over the Internet, a WAN, or LAN, or similar network.
In some embodiments, the system 3102 may comprise a physical or logical connection established between a remote microprocessor and a mainframe host computer for the express purpose of uploading, downloading, or viewing interactive data and databases on-line in real time. The remote microprocessor may be operated by an entity operating the computer system 3102, including the client server systems or the main server system, an/or may be operated by one or more of the data sources 3122 and/or one or more of the computing systems 3120. In some embodiments, terminal emulation software may be used on the microprocessor for participating in the micro-mainframe link.
In some embodiments, computing systems 3120 who are internal to an entity operating the computer system 3102 may access the module 3114 internally as an application or process run by the CPU 3106.
In some embodiments, one or more features of the systems, methods, and devices described herein can utilize a URL and/or cookies, for example for storing and/or transmitting data or user information. A Uniform Resource Locator (URL) can include a web address and/or a reference to a web resource that is stored on a database and/or a server. The URL can specify the location of the resource on a computer and/or a computer network. The URL can include a mechanism to retrieve the network resource. The source of the network resource can receive a URL, identify the location of the web resource, and transmit the web resource back to the requestor. A URL can be converted to an IP address, and a Domain Name System (DNS) can look up the URL and its corresponding IP address. URLs can be references to web pages, file transfers, emails, database accesses, and other applications. The URLs can include a sequence of characters that identify a path, domain name, a file extension, a host name, a query, a fragment, scheme, a protocol identifier, a port number, a username, a password, a flag, an object, a resource name and/or the like. The systems disclosed herein can generate, receive, transmit, apply, parse, serialize, render, and/or perform an action on a URL.
A cookie, also referred to as an HTTP cookie, a web cookie, an internet cookie, and a browser cookie, can include data sent from a website and/or stored on a user's computer. This data can be stored by a user's web browser while the user is browsing. The cookies can include useful information for websites to remember prior browsing information, such as a shopping cart on an online store, clicking of buttons, login information, and/or records of web pages or network resources visited in the past. Cookies can also include information that the user enters, such as names, addresses, passwords, credit card information, etc. Cookies can also perform computer functions. For example, authentication cookies can be used by applications (for example, a web browser) to identify whether the user is already logged in (for example, to a web site). The cookie data can be encrypted to provide security for the consumer. Tracking cookies can be used to compile historical browsing histories of individuals. Systems disclosed herein can generate and use cookies to access data of an individual. Systems can also generate and use JSON web tokens to store authenticity information, HTTP authentication as authentication protocols, IP addresses to track session or identity information, URLs, and the like.
The computing system 3102 may include one or more internal and/or external data sources (for example, data sources 3122). In some embodiments, one or more of the data repositories and the data sources described above may be implemented using a relational database, such as Sybase, Oracle, CodeBase, DB2, PostgreSQL, and Microsoft® SQL Server as well as other types of databases such as, for example, a NoSQL database (for example, Couchbase, Cassandra, or MongoDB), a flat file database, an entity-relationship database, an object-oriented database (for example, InterSystems Caché), a cloud-based database (for example, Amazon RDS, Azure SQL, Microsoft Cosmos DB, Azure Database for MySQL, Azure Database for MariaDB, Azure Cache for Redis, Azure Managed Instance for Apache Cassandra, Google Bare Metal Solution for Oracle on Google Cloud, Google Cloud SQL, Google Cloud Spanner, Google Cloud Big Table, Google Firestore, Google Firebase Realtime Database, Google Memorystore, Google MongoDB Atlas, Amazon Aurora, Amazon DynamoDB, Amazon Redshift, Amazon ElastiCache, Amazon MemoryDB for Redis, Amazon DocumentDB, Amazon Keyspaces, Amazon Neptune, Amazon Timestream, or Amazon QLDB), a non-relational database, or a record-based database.
The computer system 3102 may also access one or more databases 3122. The databases 3122 may be stored in a database or data repository. The computer system 3102 may access the one or more databases 3122 through a network 3118 or may directly access the database or data repository through I/O devices and interfaces 3112. The data repository storing the one or more databases 3122 may reside within the computer system 3102.
Conditional language, such as “can,” “could,” “might,” or “may,” unless specifically stated otherwise, or otherwise understood within the context as used, is generally intended to convey that certain embodiments include, while other embodiments do not include, certain features, elements, and/or steps. Thus, such conditional language is not generally intended to imply that features, elements, and/or steps are in any way required for one or more embodiments or that one or more embodiments necessarily include logic for deciding, with or without user input or prompting, whether these features, elements, and/or steps are included or are to be performed in any particular embodiment.
Conjunctive language such as the phrase “at least one of X, Y, and Z,” unless specifically stated otherwise, is otherwise understood with the context as used in general to convey that an item, term, etc. may be either X, Y, or Z. Thus, such conjunctive language is not generally intended to imply that certain embodiments require the presence of at least one of X, at least one of Y, and at least one of Z.
Unless otherwise explicitly stated, articles such as “a” or “an” should generally be interpreted to include one or more described items. Accordingly, phrases such as “a device configured to” are intended to include one or more recited devices. Such one or more recited devices can also be collectively configured to carry out the stated recitations. For example, “a processor configured to carry out recitations A, B, and C” can include a first processor configured to carry out recitation A working in conjunction with a second processor configured to carry out recitations B and C.
The terms “comprising,” “including,” “having,” and the like are synonymous and are used inclusively, in an open-ended fashion, and do not exclude additional elements, features, acts, operations, and so forth. Likewise, the terms “some,” “certain,” and the like are synonymous and are used in an open-ended fashion. Also, the term “or” is used in its inclusive sense (and not in its exclusive sense) so that when used, for example, to connect a list of elements, the term “or” means one, some, or all of the elements in the list.
The terms “approximately,” “about,” and “substantially” as used herein represent an amount close to the stated amount that still performs a desired function or achieves a desired result. For example, in some embodiments, as the context may dictate, the terms “approximately”, “about”, and “substantially” may refer to an amount that is within less than or equal to 10% of the stated amount. Numbers preceded by a term such as “about” or “approximately” include the recited numbers and should be interpreted based on the circumstances (e.g., as accurate as reasonably possible under the circumstances, for example. For example, “about 1 gram” includes “1 gram.” In the embodiments described in this application, terms such as “about” or “approximately” within the specification or claims that precede values or ranges can be omitted such that this application specifically includes embodiments of the recited values or ranges with the terms “about” or “approximately” omitted from such values and ranges such that they can also be claimed without the terms “about” or “approximately” before the disclosed range. The term “generally” as used herein represents a value, amount, or characteristic that predominantly includes, or tends toward, a particular value, amount, or characteristic. As an example, in certain embodiments, as the context may dictate, the term “generally parallel” can refer to something that departs from exactly parallel by less than or equal to 20 degrees and/or the term “generally perpendicular” can refer to something that departs from exactly perpendicular by less than or equal to 20 degrees.
Overall, the language of the claims is to be interpreted broadly based on the language employed in the claims. The language of the claims is not to be limited to the non-exclusive embodiments and examples that are illustrated and described in this disclosure, or that are discussed during the prosecution of the application.
Although certain aspects, advantages, and features are described herein, it is not necessary that any particular embodiment include or achieve any or all of those aspects, advantages, and features. For example, some embodiments may not achieve the advantages described herein, but may achieve other advantages instead. Any structure, feature, or step in any embodiment can be used in place of, or in addition to, any structure, feature, or step in any other embodiment, or omitted. This disclosure contemplates all combinations of features from the various disclosed embodiments. No feature, structure, or step is essential or indispensable. In addition, although this disclosure describes certain embodiments and examples, many aspects of the above-described systems and methods may be combined differently and/or modified to form still further embodiments or acceptable examples. All such modifications and variations are intended to be included herein within the scope of this disclosure.
Also, although there may be some embodiments within the scope of this disclosure that are not expressly recited above or elsewhere herein, this disclosure contemplates and includes all embodiments within the scope of what this disclosure shows and describes. Further, this disclosure contemplates and includes embodiments comprising any combination of any structure, material, step, or other feature disclosed anywhere herein with any other structure, material, step, or other feature disclosed anywhere herein.
Furthermore, certain features that are described in this disclosure in the context of separate implementations can also be implemented in combination in a single implementation. Conversely, various features that are described in the context of a single implementation can also be implemented in multiple implementations separately or in any suitable subcombination. Moreover, although features may be described above as acting in certain combinations, one or more features from a claimed combination can, in some cases, be excised from the combination, and the combination may be claimed as a subcombination or variation of a subcombination.
For purposes of this disclosure, certain aspects, advantages, and novel features are described herein. Not necessarily all such advantages may be achieved in accordance with any particular embodiment. Thus, for example, those skilled in the art will recognize that the disclosure may be embodied or carried out in a manner that achieves one advantage or a group of advantages as taught herein without necessarily achieving other advantages as may be taught or suggested herein.
Some embodiments have been described in connection with the accompanying drawings. The figures are drawn to scale, but such scale should not be interpreted to be limiting. Distances, angles, etc. are merely illustrative and do not necessarily bear an exact relationship to actual dimensions and layout of the devices illustrated. Components can be added, removed, and/or rearranged. Further, the disclosure herein of any particular feature, aspect, method, property, characteristic, quality, attribute, element, or the like in connection with various embodiments can be used in all other embodiments set forth herein. Also, any methods described herein may be practiced using any device suitable for performing the recited steps.
Moreover, while components and operations may be depicted in the drawings or described in the specification in a particular arrangement or order, such components and operations need not be arranged and performed in the particular arrangement and order shown, nor in sequential order, nor include all of the components and operations, to achieve desirable results. Other components and operations that are not depicted or described can be incorporated in the embodiments and examples. For example, one or more additional operations can be performed before, after, simultaneously, or between any of the described operations. Further, the operations may be rearranged or reordered in other implementations. Also, the separation of various system components in the implementations described above should not be understood as requiring such separation in all implementations, and it should be understood that the described components and systems can generally be integrated together in a single product or packaged into multiple products.
In summary, various illustrative embodiments and examples of food packages and methods of designing food packages have been disclosed. Although the food packages and methods have been disclosed in the context of those embodiments and examples, this disclosure extends beyond the specifically disclosed embodiments to other alternative embodiments and/or other uses of the embodiments, as well as to certain modifications and equivalents thereof. This disclosure expressly contemplates that various features and aspects of the disclosed embodiments can be combined with, or substituted for, one another. Accordingly, the scope of this disclosure should not be limited by the particular disclosed embodiments described above, but should be determined only by a fair reading of the claims that follow as well as their full scope of equivalents.
This application claims priority to U.S. Provisional Patent Application No. 63/619,231, filed Jan. 9, 2024, the entirety of which is incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| 63619231 | Jan 2024 | US |
