UA82084C2 - Film having a liquid absorbed therein, method for the manufacturing thereof, method for foodstuff treatment and foodstuff treated by this method - Google Patents

Abstract

The present invention relates to a film having a liquid at least partially absorbed therein, wherein the liquid has been applied to a surface of the film and prior to application of the liquid to the surface, the surface has been subjected to a surface activation treatment such that the surface has a surface energy of at least about 50 dynes.

Description

Description of the invention

The scope of the claims of this application includes the benefits of prior US patent application MobO/501,339, filed September 8, 2003, prior US patent application MobO/454,444, filed March 13, 2003).

The present invention relates to a film with a surface in which a liquid is at least partially absorbed. In particular, this invention relates to a film for use as a packaging of food products and, in particular, to a sleeve shell for food products to be cooked or heated inside this shell.

The present invention will be described with reference to a film intended for use as a packaging of 70 food products. However, it should be understood that the film according to the present invention can be used not only in the food industry, so the specific reference should not be interpreted as a limitation.

There are a number of applications for products made of material whose surface has an absorbed liquid. Such applications include "patches" used for slow release topical medication and on food packaging to release a flavoring and/or coloring agent into a food product within such a coating. However, the types of materials that can be used in said articles are strictly limited to materials that have suitable absorption or permeability properties for the particular desired fluid.

In practice, this means a rather limited list of materials that can be used. In general, cellulosic materials and materials that are derivatives or modifications of water-soluble polymers, such as polyacrylamide, polyvinyl alcohol, polyvinylpyrrolidone, etc., are used with hydrophilic liquids.

As a rule, these materials are modified in such a way that products made of them do not dissolve in water, but absorb at least some water. The polymers may be cross-linked and/or mixed or copolymerized with less hydrophilic and/or hydrophobic polymers or monomers. A specific application of the liquid-absorbed film is as a food-absorbed cellulosic food substance known as "liquid smoke". These casings were designed to give the food product the flavor and/or color of the smoked product instead of the traditional smoking process.

The traditional smoking process involves placing the product to be smoked, such as a sausage, in a smoke-permeable casing and hanging the food product in a smokehouse where wood is burned at a low temperature to produce smoke. Smoking according to this traditional technology is a time-consuming process, it takes a lot of time (smoking lasts for several days), and the amount of smoke produced often exceeds the permissible norms established by environmental protection legislation. at

Liquid smoke was invented 65 years ago to obtain the benefits of a smoked product without the disadvantages of conventional smoking technology. Liquid smoke is an aqueous concentrate of natural wood-burning smoke that contains aldehydes that react with the proteins in the meat, causing the surface of the meat to turn brown. Such a brown color can create the appearance of a product smoked in the usual way.

First, liquid smoke was sprayed on meat products, placed inside a porous natural casing or cellulose casing, before cooking in the oven. Pores in the packaging allowed the liquid smoke to seep through the casing into the meat. However, in practice, it was found that when using the spraying process, it is difficult to achieve a uniform coverage of the product. In addition, the sprayed liquid smoke often flowed down the side surfaces o, c of the filled shell and accumulated in its lower part. Such an uneven coating led to an undesirable spotty appearance of the product.

In view of these problems, considerable work has been done to ensure a substantially uniform distribution of liquid smoke over the surface. Some attempts were made to include liquid smoke in the meat product itself. However, either an insufficient amount of the substance on the surface did not give the desired color, or the product acquired a too strong smoked taste. more successful was the direction that involved the inclusion of liquid smoke in the cellulose shell or the absorption of liquid smoke by the surface of the cellulose shell. Methods of absorbing liquid smoke with a cellulose shell include immersing or spraying the cellulose shell with a solution of liquid smoke, as a result of which the liquid smoke penetrates to the inner surface for further penetration into the product inside the shell.

The specified external treatment can cause problems during the further processing of the cellulose shell, in particular, the iz" during corrugation. Despite these difficulties, there are now numerous liquid smoke-treated cellulose casings on the market.

The permeability and porosity of cellulose shells on the one hand makes them suitable for use with 29 liquid smoke, but on the other - creates significant and well-known problems. First, cellulose products are very permeable

Gee! for water vapor. Due to this, during the cooking process, the product loses moisture and its mass decreases.

As a result, the yield of the product decreases, which is disadvantageous for commercial reasons. In addition, cellulose casings allow oxygen to pass through, which leads to spoilage of the food product and/or its loss of color. Because of this, food products prepared in a cellulose shell must either be consumed fairly quickly after 60 cooking, or removed from the shell as soon as possible and wrapped in another, oxygen-impermeable shell.

The specified stage of rewrapping is associated with the possibility of contamination or contamination of the food product, which means as a result of deterioration of quality and reduction of shelf life. And additional stages mean increased costs.

To eliminate the shortcomings of cellulose shells, thermoplastic shells that do not pass water and oxygen were developed. When using shells of this type, there is very little loss of mass during the production process, as well as during storage and transportation. In addition, provided the shell is intact, the product remains sterile. However, because the shell is not permeable, smoke in gaseous or liquid form cannot enter the shell. Attempts to impregnate thermoplastic shells with liquid smoke or other coloring additives have been unsuccessful because the plastics used cannot properly absorb and retain impregnation substances. To impart a smoky color to products in plastic wrap, the wrap must be removed and the smoke applied by methods such as spraying, fine misting, or immersion in liquid smoke, and then repackaging the product. These additional steps not only increase the cost, but also increase the risk of contamination. 70 Another direction was the use of a cellulose/plastic layered material, the inner cellulose layer of which contains the dye absorbed in it, and the plastic provides an oxygen-impermeable layer. However, in practice it turned out that when cooking meat in a package made of such material, juice accumulates between the meat and the shell. This situation is known as "evaporation" or "emission".

It is undesirable due to the fact that such a product may turn out to be unacceptable to the consumer. In addition, peeling or cracking of the surface of the cooked meat product was observed on 7/5 when slicing.

There is a known need in the industry to provide a gas and moisture impermeable envelope in which a food additive such as liquid smoke is absorbed. However, so far all attempts to solve this problem and provide a commercially acceptable product have failed for one reason or another. One of the directions of these attempts was to mix liquid smoke with the resin used in the inner layer of the plastic shell. This attempt was unsuccessful for a number of reasons, including reaction and vaporization of the liquid smoke at extrusion temperatures and delamination caused by the presence of the impurity.

Another direction was attempts to incorporate an absorbent into the impermeable plastic material of the shell.

However, this product has not yet been accepted into commercial practice, and tests conducted by the herein inventor on one of these materials have shown that the liquid is not sufficiently absorbed into the film and its excess remains on the surface of the film. at

If this excess liquid is not removed, the coloring and flavoring impurities will be unevenly distributed over the surface of the film during further processing such as corrugation and filling. As a result, the color and taste will also be uneven on the surface of the product. If the excess substance is removed by wiping, very little absorbed coloring and flavoring impurities remain in the film structure, and the surface of the product acquires very little (or no) color and 99 taste. at

If the wrapper is in the form of a flat sheet, the excess liquid can be removed by heating, so that the moisture dries out and the coloring and flavor impurities remain as a coating on the surface of the wrapper. with

However, heating may be difficult or impossible if the film shrinks in size due to heating. The shell can then be given the shape of a sleeve to accommodate the food product inside it. Here it is necessary to achieve a very "delicate" balance between the fact that the coating is sufficiently firmly held on the surface of the oven and withstands the corrugation and filling operations, and that this coating is still released during processing on the surface of the food product. "

If the casing is in the form of a sleeve, a liquid containing a solution of coloring and flavoring agent may be applied to the inside of the sleeve using well-known methods known as "pouring", but there is no practical way of removing the excess liquid. Therefore, it is impossible to ensure sufficient color and taste without an uneven transfer of the substance to the surface of the product.

It should be understood that in other, non-food applications, it may also be desirable to provide an alternative to the materials currently used in cases where at least partial liquid absorption is desired. Therefore, the object of the present invention is to provide a film in which a liquid is at least partially absorbed, and a method of producing such a film, which can at least partially overcome the above-mentioned disadvantages or provide a choice from the point of view of utility or commercial benefit.

In the first aspect of the present invention, a film is proposed that has a surface in which at least partially absorbed liquid, and before applying the liquid to the surface, it is subjected to a surface-activation treatment in such a way that the surface acquires a surface activity of at least approximately 50 dynes.

This invention relates to the surprising and unexpected discovery that by subjecting the surface of a film to a surface-activating treatment, this surface can be coated with a layer of liquid, such that the liquid solution is at least partially absorbed into the film.

The expression "at least partially absorbed on the surface" should be understood as the presence of at least some

GF) seepage of liquid into the surface in contrast to the coating that remains only on the surface. According to a further aspect of the present invention, a method of producing a film having at least partially absorbed liquid therein is proposed, and this method includes the steps of subjecting the surface of the boron film to a surface activation treatment so that the surface acquires a surface energy of at least approximately 50 dynes , applying the liquid to the surface in such a way that the liquid is at least partially absorbed into the film.

The film in the present invention can be any film suitable for the final use. More preferably, the film is a food packaging film. Even more preferably, the film is a film for cooking food within it. The film is formed from one or more polymeric materials present in one or more layers. The polymeric material can be any suitable material that can be processed as a film with one or more layers. The polymeric material can be a synthetic or non-synthetic polymer or a mixture or combination thereof. Suitable materials for use in multilayer films for food packaging include a food contact layer and one or more layers selected from sealing layers, anti-opening layers, core layers, oxygen barrier layers, barrier layers penetration of moisture, binding layers, etc. The nature of these additional layers is not part of the present invention. Polymers and mixtures thereof suitable for forming food packaging films are known to those of ordinary skill in the art. Typical materials are known in the art and include polyolefin materials such as low density polyethylene, linear low density polyethylene, high density polyethylene, and higher alpha-olefins such as polypropylene, polybutylene; ionomers, copolymers of olefins and vinyl monomers, such as ethylene vinyl acetate, ethylene acrylic acid and their mixtures; polyvinyl chloride, polyvinylidene chloride, polystyrene and their mixtures and/or copolymers.

A particularly acceptable material for surface activation treatment is a hydrophilic material such as a polyamide material. Suitable polyamides are known in the food packaging industry and include aliphatic polyamides such as homopolycondensates of aliphatic primary diamines having, in particular, from 4 to 8 carbon atoms and aliphatic dicarboxylic acids having, in particular, from 4 to 10 carbon atoms, and their mixtures and combinations. The aliphatic co-polyamide can be the same homopolycondensate or homopolymer and can be a polymer based on one or more aliphatic diamines and one or more aliphatic dicarboxylic acids and/or one or more omega-aminocarboxylic acids or omega-aminocarboxylic homopactams. Examples of suitable dicarboxylic acids include adipic acid, azelaic acid, sebacic acid and dodecanedicarboxylic acid. The film may also include an admixture that promotes adhesion or liquid absorption. Suitable additives may include soluble or water-swellable materials such as starches, celluloses including alpha-cellulose, polyethylene oxides, polyvinyl alcohol, polycyclic acid, cross-linked polyvinylpyrrolidone (PPP) and polyvinylpyrrolidone (PPP) copolymers, mixtures and combinations thereof. More acceptable material is RUR or RURR.

The surface of the film can also be treated to increase its surface area. Such surface treatment methods (8) are known and include ablation and etching. Alternatively, the surface can be made rougher during the extrusion process using a number of methods, including extruding through a rough die or adjusting the melt and die temperatures to create a non-uniform or turbulent "g"

From the flow Alternatively, the polymer can be mixed with additives that promote melt cracking or flow modification. On the other hand, in some cases, technological additives are added to prevent cracking of the melt. To obtain the desired effect, the amount of these or other impurities may vary. at

For some applications, such as food packaging, the film must be heat-contracted to tightly surround the food product. The film can be a film for cooking food inside such a film. In this case, the film is withdrawn during the preparation of the food product. In an alternative version, the film can be applied to the packaging of the food product by placing the packaging in a heated environment.

As a rule, a film in the form of a seamless sleeve shell is used for food packaging.

These shells can be made in ways known in the art. Alternatively, the film can be formed from a surface-activated sheet, coated, and then formed into a sleeve by edge binding. The process of obtaining a sleeve from a sheet by binding the edges is well known in the art. It is also called a seam connection from the back side. It is used in forming and filling equipment.

The surface activation treatment can be any suitable treatment, such as plasma treatment, flame,

Corona discharge, irradiation with UV rays, irradiation with an electron beam, irradiation with gamma rays, etc. Surface treatment can be chemical - using oxidizers or mordants. A more acceptable method of processing is corona discharge. It is known to treat polyolefin material with a corona discharge in order to improve the wettability of the surface to facilitate printing. As a rule, polyolefin is treated to increase the surface energy from about 30-32dynes to 37-40dynes. The power levels required to provide the indicated increase in dynes depend to some extent on the nature of the material being processed and the impurities present in it. Different materials may react differently. For example, it is known that polyesters require relatively low power levels of about 8 to 11 W-min/m , and polypropylene - relatively "high" levels: about 22 to 27 W-min/m . Higher levels of corona discharge during processing are considered undesirable,

Because they lead to the destruction of the polymer surface and the release of low molecular weight products, which in practice reduces the ability of the surface to bond with ink or similar substances.

GF) Treatment of the polyolefin layer, which forms the inner surface of the sleeve shell for the food product, is also known as corona discharge. The purpose of this treatment is to improve the properties of the surface in terms of its adhesion to the meat. As a rule, polyethylene is treated in such a way that the surface energy of the film increases to approximately 40-5 units. To avoid "release", it is desirable to have a certain adhesion to the meat. However, too high adhesion is also undesirable, because the film will not lag behind the surface of the meat well, and part of the product will remain on the film. As a result, the product will have a scarred and ugly appearance. Too high adhesion, as a rule, is observed in the case where the surface activity of the film exceeds about 5 Units. Corona treatment of the inner surface of the sleeve shell 65 is described in (55296170). Polyamide shell materials with a surface energy of approximately 45 dynes usually have sufficient adhesive (to meat) properties and corona discharge treatment is not required.

It was believed that in the case of treating polyamide with a corona discharge, the resulting film would have too strong adhesion to the surface of the meat, which would cause the problems described above.

Unexpectedly, it was discovered that when the level of corona discharge during processing is increased to a value much higher than the value used in industry, liquid absorption into the film becomes possible. In addition, in the case when the film was a package for cooking a food product in it, the film did not stick too strongly to the surface of the meat.

It should be understood that the level of surface treatment to which the surface is subjected will vary, depending on the nature of the substrate, the method of surface activation treatment and the amount of liquid to be absorbed. The required level of 7/0 processing for a particular substrate can be determined by a person skilled in the art. Generally, the surface is treated to provide a coating absorption level of at least about 0.40-10mg/cm2, more preferably at least about 1.0-3.00mg/cm2. In the case of surface treatment with corona discharge, as as a rule, use a power flow density of approximately 50 to 1000 W/min/m2, most acceptable - approximately 100 to 600 W/min/m?. The film can be processed using one or more sequentially arranged electrodes. The total power flux density can be distributed between the electrodes in a desired manner.

The liquid may be any suitable liquid, depending on the end use. It should be understood that the term "liquid" is used to refer to any fluid material and includes pure liquids, aqueous or non-aqueous mixtures, suspensions, emulsions, solutions and compositions which may or may not contain solids such as suspended particles.

Typically, liquids contain impurities that can either modify the properties of the film and/or be transferred to the product in contact with the film. For example, in therapeutic applications, the admixture may be a therapeutic agent, such as a drug, vitamin, care product, etc.

If the film is intended for food packaging, the liquid usually contains a coloring or flavoring agent with optional additions of other substances, such as binders, gelling agents or thickeners, surfactants, etc. More acceptable for cooking purposes inside the film is the presence of a coloring substance that reacts with the proteins of the food product according to the Maillard reaction, which provides the brown color characteristic of smoked meat. The Maillard reaction can also impart a smoky flavor to foods. Maillard reagents can be considered both coloring and flavoring substances. Compounds that react with proteins in this way are active carbonyl compounds such as CO hydroxyacetaldehyde and reducing sugars such as fructose, glucose, ribose, lactose, xylose, and the like. In this specification, the generic term "Maillard reagent" will be used to refer to one or more of such compound(s). More acceptable coloring agents belonging to the Maillard reagents are liquid smoke or the coloring agents offered by Kay Agtom/ under the trade name Maijuose. Mayiyuose substances are formed by pyrolysis of sugars and starches. Liquid smoke is a set of condensable products of pyrolysis (CO) of wood or cellulose. Liquid smoke includes active carbonyl compounds with hydroxyacetaldehyde typically being the major carbonyl product. Particularly acceptable dyes are those containing a relatively concentrated amount of Maillard's reagent. Particularly acceptable is a coloring agent containing from about 2% by weight to 40% by weight, most preferably from about 3% by weight to 35% by weight of hydroxyacetaldehyde. - c Other coloring agents can be used instead of or in addition to coloring substances belonging to the Maillard type. Such additional coloring agents are well known in the art and include caramel, beet extract, malt, and bioxin.

Particularly acceptable compositions are currently under development at K.ey Atom. These compositions include at least one viscosity-modifying agent, a surfactant, and a Maillard dye. Viscosity modifiers suitable for use in contact with food products are well known in the art and include materials such as cellulose, methyl cellulose, hydroxypropyl cellulose, starch, chitin, carrageenan, konjac, guar gum, xanthan, alginic acid and its derivatives, agar, pectin, gelatin, etc. More preferred viscosity modifiers are water soluble cellulose ethers such as methyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, co-ethyl methyl cellulose, hydroxyethyl cellulose, ethyl hydroxyethyl cellulose, and more preferably anionic and water soluble cellulose ethers such as carboxymethyl cellulose and carboxymethyl hydroxyethyl cellulose. Mixtures of water-soluble cellulose ethers can also be used. Especially acceptable cellulose esters are methyl cellulose esters under the trademark Meiposei!. As a rule, the composition includes up to about 2.Omas.9o, 255 more acceptable - up to about 1.Omas.9o of a substance that modifies viscosity.

A more acceptable composition includes from about 0.05 to 0.595, most preferably from about 0.125 to 0.25 wt.bo of the substance that modifies the viscosity. kz As a rule, the composition includes one or more surfactants. Suitable surfactants include calcium stearoylactylate, diglycerides, dioctyl sodium sulfoxinate, 60 hydroxypropyl cellulose, lecithin, monoglycerides, polyoxyethylene fatty acid esters 60, 65 and 80, glycols such as propylene glycol, sodium hexametaphosphate, sodium lauryl sulfate, sodium stearoylactylate, sorbitol monostearate, or mixtures thereof.

A particularly acceptable composition includes a Maillard-type coloring agent in combination with methylcellulose and a glycol, such as propylene glycol, more preferably up to about 1 wt.9o, even more preferably up to about 5 wt.9o of glycol.

The composition may also optionally include other impurities, such as antioxidants and stabilizers.

It should be understood that the type and amount of components of the liquid composition can be selected according to the nature of the surface, as well as the food product to be packaged. It is necessary to take into account the desired color or taste of various meat products according to the wishes of consumers.

Alternatively, or in addition to the coloring or flavoring agents, the liquid may also include an antimicrobial agent, an antibacterial agent, a fungicide and/or an antiviral agent. It should be understood that the inclusion of such means is not limited to use for food packaging and may have other applications.

The liquid may also consist mainly of water. The inventor herein has unexpectedly discovered that when 7/0 films, normally quite stiff, are treated in the manner of the present invention, the amount of water that can be absorbed is sufficient to change the physical properties of the film so that it becomes soft and flexible. Soft film is used in the packaging of food products, when they are filled with a sleeve shell, and then placed in a metal form, which, as a rule, has a square or rectangular cross-section. Packaged food products prepared in this way are called pressed in a form. The flexibility of the film allows it /5 to take on the appearance of a shape. On the other hand, in other applications, such as filling (where the food product is injected into a sleeve and cooked to form a product with a circular cross-section), a less flexible film may be desirable.

The degree of flexibility can be controlled or varied by controlling the amount of liquid absorbed and/or selecting the composition of the film to provide at least two layers: a first liquid absorbent layer and a second water impermeable or barrier layer. It should be understood that such films may contain other layers. An example of said structure is a food packaging film having an inner layer of a hydrophilic material such as a polyamide material and a layer of a polyolefin material such as polypropylene, polyethylene or linear low density polyethylene (LDPE).

The liquid may be applied to the surface by any suitable method, such as percolation or spraying. A suitable process for sleeve casing is known in the art as "pouring". Pouring is described in (Ш53378379|) and is used to apply a coating to absorbent cellulose shells. (8)

A common pouring method for coating the inner surface of a shell involves filling a portion of the shell with the coating material such that a "portion" of the material is generally at the bottom

O-shaped formed from the shell, and then moved along any length of the shell so that a portion of the coating material remains inside the shell, and the shell moves through this portion and is coated on the inside with material from said "portion." The film then passes through a pair of crimping rollers. co

More acceptable is a modified pouring process, which is used to apply liquid to the o surface. Here, a portion of the material is between the upper and lower pairs of pinch rollers. The upper roller set more preferably includes a chrome roller and a rubber roller. A rubber roller typically has a hardness of about 60 to 120, usually about 70 to 100 on the durometer. As the sleeve passes between the two sets of rollers, the liquid is carried with the sleeve, and the upper set of rollers act as metering rollers. In an embodiment of this invention, where the liquid consists essentially of water, it is more acceptable that the water contains a substance that increases viscosity. The increase in viscosity facilitates the transfer of liquid to the upper set of rollers. "

More appropriately, the gap between the rollers is set to a value smaller than the thickness of the sleeve shell, usually 5095. This differs from conventional coating methods, in which the gap is set equal to the thickness of the sleeve plus the desired thickness of the coating layer. Without wanting to be bound by any theory, we believe that the pressure created when the sleeve passes between the rollers forces the liquid to penetrate the film walls. Typical absorption levels are on the order of 20-35 95 by mass.

Food wrappers made from film in accordance with the present invention may be offered in any form known in the art, such as corrugated "stick" wrappers, individual short sections of flat wrappers, long flat wrappers on reels, etc. . If the film is in the form of a sleeve, it is usually crimped after the liquid is applied. Corrugation may be performed in conventional corrugation methods well known to those skilled in the art.

According to another aspect of the invention, there is provided a corrugated sleeve for food products having an inner surface in contact with the food product and which is coated with a liquid composition containing at least one food additive for transfer to the food product contained within the shell , and before applying the composition to the surface, this surface was subjected to surface activation treatment. 5B After applying the liquid, the film can be used to package the food product in any suitable way. If the package is in the form of a sleeve or a corrugated sleeve, it can be filled (F) by pushing the meat product through a hole with a protrusion inside the sleeve. t The food product packaged in a film according to the present invention can be prepared in any suitable way, such as cooking, steaming or placing in an oven. It is more acceptable to prepare packaged food as soon as possible after packaging. Alternatively, the packaged food product may be subjected to a pre-heating step to fix the color prior to cooking. For example, the packaged product may be preheated to a temperature of about 1502°C to 2002°C for a period of time up to about b minutes. During cooking, the food coloring admixture can color the surface of the food product. 65 According to the following form of the invention, a method of processing a food product is proposed, which includes packaging the food product in a film according to the first aspect of the invention, which includes a coloring agent,

and heating the packaged product to a temperature at which the color of the coloring agent transfers to the surface of the food product.

A brief description of the figures

Figure 1 shows a photograph of a ham packed in a film according to the invention, in comparison with a control ham;

Figure 2 shows a photograph of a film-wrapped turkey product in accordance with the invention compared to a control turkey product;

Figure 3 shows a SEM of the film labeled YuOS-1 A0-1; 70 Figure 4 shows SEM of the film shown in Figure 3 impregnated with a coloring composition,

Figure 5 shows SEM of the film shown in Figure 3 after extraction with methanol; and

Figure b shows SEM of the film shown in Figure 4 after extraction with methanol.

Example 1 - Coating composition

Coating compositions prepared by Kea Agtom/ in accordance with Table 1. and Table 1

Code Coating composition wt. coating components

So/ Szyukh 7 MaShoze 45 1, 94 63 s 25 . '

Steuz Propylene glycol 5.00 o

Dioctylsulfoxinate 0.25 "so

Xanthan gum 0.12 ("in")

C, Liquid smoke from. 100.0 credits so

S. MaiNoze 45 94,875

Propylene glycol 5.00 h - x - Metose!" 60A16M 0.125 z y So Liquid smoke 94.875 (se) ' '

Propylene glycol 5.90 ko z, Mephos! ЖХ0А16М 0.125 со l Со Mayoze45 98.4 св Propylene glycol 14 and Metshose! K 100M 0.2 in C, Liquid smoke 98.4

Propylene glycol I,4 b5 Metose! K 100M 0.2

1 Maiose 45 contains 27 wt. 90 hydroxyacetaldehyde. This is a coloring matter that can be obtained from Agtom/

Rhodysiv So. II C, Mapiyumjos, UMI. it is obtained by pyrolysis of sugars. 2 Meshosei! is methylcellulose, which can be obtained in Oom.

C Liquid smoke is a concentrate of liquid smoke in which the content of hydroxyacetaldehyde is approximately 30 to 35% by weight. It can be obtained in Kay Agtom/ Rhodysiv So. (| S, Mapiomos, UMI.

Example 2 - Corona discharge treatment of polyamide film

The tests described below were performed with a three-layer heat-shrinkable sleeve having an outer polyamide layer, an intermediate polypropylene copolymer layer, and an inner polyamide /o0 layer. The inner layer is a mixture of nylon 6 and approximately 1695 RURR. This film will be called ro-1 in the future.

The inside of the sleeve was treated with a corona discharge at 600 W, using an electrode arrangement similar to that described in (0552961701), where one pair of electrodes is in contact with one side of the inflated sleeve. Thus, the corona discharge is generated in the air space inside the sleeve. However, /5 is significant the difference from the method described in (0552961701) is that much higher power levels are used in this case. Although (55296170 does not describe the power level in power flux density, the examples show an increase in the value for polyethylene film in dynes from 31 dynes to 42 and 41 dynes. From this change in dynes, the power can be estimated. It was approximately 18 and 23 W. After the corona discharge treatment, the inner surface of the film was covered by the pouring method as described below: 1. Open the cut of the sleeve and inject some "portion" of liquid 2. Air is blown so that the sleeve acquires a cylindrical shape, and the incision is closed by a trickle

C. The sleeve is pulled through a set of coating rollers and partially compressed by them. Rollers include a durometer 72 rubber roller and a chrome roller. The distance between the coating rollers is adjusted so that the rollers are not completely pressed against each other and there is a gap between them approximately 5095 of the width of the sleeve. As the film of liquid moves through the rollers, most of the liquid is forced out. (o) 4. The film with the liquid absorbed inside is wound on coils.

The level of surface activation is determined by measuring the surface energy in dynes. The results are presented in Table 2. "g 30 ' Table 2 so

Processing Value "| Delta o

Increase" in crown vdynas | W-min/m2 and increase Increase" with mg/cm

The amount of remaining coating is measured by weighing the film before and after coating. " "x The film processed to obtain this value will be called ЮОС1-АО1 in the future. This film was treated with a corona discharge in a conventional corona discharger used for the treatment of sleeve shells 45 (described in 55296170) with the maximum possible power. From the measured value in dynes, it was determined that the power flow density was about 75 W-min/m7. km The coating used was SI Coating, the components of which are listed in Table 1.

The results in Table 2 show 6795 an increase in the amount of solution that can be absorbed into the inner layer, and that the amount of coating that can be absorbed into the inner surface of the film is directly related to

Go! 50 level of corona discharge during processing.

In the experiments, it was observed that the surface activation was so high that the value in dynes exceeded the limits of the usual methods of measuring values in dynes. For this reason, in subsequent tests, the level of surface activation was defined as the power flux density.

The power flow density is calculated by the formula:

Power flow density - power supply (W)

Ge) Sleeve width (m) x linear speed min/m)

It should be clear to those skilled in the art that the above values in dynes far exceed those achieved by corona treatment to enhance adhesion to meat.

It is generally accepted that levels of 40 - ZOdin provide acceptable adhesion to meat. It is generally accepted in the 60 industry that if the film is processed to a level above about 50 dynes, the film becomes too strongly adherent to the surface of the meat. In this case, it was unexpectedly found that, despite the high levels of surface activation and in contrast to the result that could be expected, the film separated well from the surface of the meat without scarring.

In order to demonstrate the dependence of the amount of liquid that can be absorbed into the polyamide film, because of the corona discharge treatment, the film used in the tests, according to Table 1,

treated with a corona discharge with two different levels. Moisture was then applied to the film and the amount of moisture absorbed was determined according to AZTM 570. In this test, the samples were kept in an oven for 24 hours at 502C, cooled in a drying oven, and then immediately weighed to the nearest 0.001g. After processing, the test samples were immersed in distilled water and kept at room temperature (234-192) for 72 hours. At the end of the test, the samples were removed from the water, all water was wiped from the surface with a dry cloth, and then immediately weighed to the nearest 0.0001 g.

The following formula was used to calculate the percentage of mass increase during immersion:

Mass increase, 95 - (Wet mass - Initial mass) x 100

Initial mass

Table C shows the test results.

Table 3 uya | Trial | Shell type o increase | W-min/m mass

OS (without | 12.9 corona discharge) re1-Ar-1 147 approximately 75 (8) e For the test, the inner surface of OS1-A0-1 film was additionally processed to the specified level. Estimates based on power flux density put the dynes at 70 or higher, but at these values it is impossible to reliably measure the dynes. hE

The results show that during corona treatment, the amount of moisture absorbed increases with the corona discharge level. co

In order to demonstrate that a solution containing fuming dye is also absorbed when applied to the inner surface of the film, the following test was developed:

The film samples were cut to fit round hoops similar to those used to hold fabric in embroidery. The inner surface of the film was placed in c hoops so that the edge of the hoop and the film formed a container. Before that, the film was fixed with a clamp on the hoop. film samples were fixed with clamps on hoops. The solution containing Maiose (C20) was applied to the inner surface of the polyamide/binding layer/polyamide structure film. (This film will be referred to as MOU in the future). The solution was added in such a way as to cover only the surface of the film. This method ensures that the solution is applied only to the inner surface of the film, and it better simulates the "pouring" process. The sample was left in contact with the solution for 72 hours. The excess solution was drained from the hoop, the samples were removed from the hoop and all the solution was wiped off the surface with a dry cloth. The samples were heated to 250°C for 30 minutes and then weighed to the nearest 0.0001g.

Table 5 summarizes the results obtained in this trial. so ko o so ch

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Table 5 and 4. . eat

Material | Processing W-min/m2 Absorption o

Uu9- 23.90 t control 9-50 28.6 95 9100 30.9 and .

U9-150 37.09

MU9-200 33.1

M9-250 32.2

U9-300 30.69 59-00 Mon.

The results show that when the internal corona discharge level increases, the amount of absorbed solution also increases. zo Example C - Corrugation, filling and processing cha

The films were activated and the compositions were applied to them in the manner described in Example 2. After the period of time required for coating attachment and/or absorption in the rollers, the films were crimped to form "sticks". Corrugated sleeves can be produced on conventional crimping machines as is known in the art. with

The ham or turkey meat products are then pushed through the protruding opening into the corrugated casing.

Food products inside the shell are prepared by heating in an oven, steam treatment or hot water for such a time that the internal temperature of the product reaches 160°C. The oven is then maintained at a relative humidity of 10095 and a temperature of 185. The steam and hot water temperatures are shown in Table 3.

The preparation of the food product was carried out as soon as possible, as it was practically possible, and at different times after filling the shell. - the control product was prepared without corona discharge treatment and impregnation. c The results are presented in Table 6. and also c

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Mivyeh is a commercially available film manufactured by MizKaze. its structure is as follows: nylon/EMA (copolymer of ethylene and vinyl acetate)/nylon.

M9-2 is a commercially available film produced by Mesiog. its structure is as follows: nylon/binding layer/nylon. hE

MI is a commercially available film produced by Mesiog. its structure is as follows: II ORE/nylon.

Zysp rgodisiv is a commercially available absorbent package made of fibrous cellulose, in which a dye solution is absorbed. at

It has been found that the final color that the product acquires depends on the time between filling and processing.

This is believed to be because the heat treatment fixes the color on the surface of the product. If the product is held before processing, the coloring compounds are absorbed into the meat product. co

It was also observed that in the case of implementing the process without surface treatment, a strong accumulation was observed above the upper coating rollers, and the liquid collected in the lower parts of the sleeve. In addition, the coated surface was wet to the touch and it was possible to wipe the liquid from the surface. Although a certain increase in mass was detected and the color was to some extent transferred to the meat product, in practice the color turned out to be streaky and "quite unacceptable in appearance, that is, the unevenness of the coating on the surface was clearly visible." Such an uneven 3s coating was not sufficiently absorbed to withstand further corrugation and filling operations. On the other hand, in the case of treating the sleeve with a corona discharge, accumulation was not observed. In addition, the inner surface of the "" sleeve was not wet to the touch, and no liquid could be wiped off the treated surface. We believe these observations support our view that the liquid was at least partially absorbed into the surface and not present as a separate coating. Figure 1 shows a photograph of a ham wrapped in film according to the invention in comparison with a control ham. where Figure 2 shows a photograph of a turkey product wrapped in film according to the invention compared to a control turkey product .

These figures show that both the ham and the turkey product, prepared in a film according to the invention, have a uniform brownish (typical of a smoked product) color. Color uniformity shows that

T" composition was not only uniformly absorbed into the surface, but also proved to be uniformly resistant to external influences during corrugation and filling. The absorbed liquid also showed flexibility and extensibility during shell filling and contraction during heat treatment of the film. In addition, there was no release, evaporation or unacceptable film sticking to the meat product.

Example 4 - Research using SEM

F) In order to further study the absorption characteristics of the treated film, studies using a scanning electron microscope were conducted for the OS1 and ЮОС1-АО-1 films, which were processed with a power level of 300W-min/m2 and the C7 composition was applied to their surface. Initial results showed that the main difference between the untreated film and the liquid absorbed film is that the 10 micron porous inner layer with irregular surface morphology was transformed into a 5 micron thick porous layer and the non-porous 5 micron innermost layer with irregular surface morphology . This means that the composition was absorbed into the inner layer of the film and permeated the inner layer to a depth of approximately 1/2 of the original thickness. 65 To confirm this, additional SEM analysis was performed for water-methanol-extracted UOS-1 A0-1 before and after applying the liquid to the inner surface. The results obtained for the water-methanol-extracted and impregnated samples showed that the water-methanol extraction left physical boundaries in the morphologies of the impregnated film layers at about half the depth of the original cross-sectional thickness. Exemplary SEM micrographs taken at 1000x magnification are shown in Figures 3, 4, 5 and b, showing non-impregnated, impregnated, methanol-extracted and untreated and methanol-extracted and impregnated films, respectively.

It can be seen that the film and method described above can provide a film with a significant amount of liquid absorbed therein. Sleeve shells according to a more acceptable variant of the embodiment of the invention are characterized by the uniformity of the liquid applied to them. In addition, sleeve shells are able to withstand operations 7/0 corrugation, filling and cooking and also ensure uniform transfer of impurities to the surface of the food product.

It should be understood that changes and modifications may be made to the present invention without departing from its spirit and scope.

Claims (41)

19 Formula of the invention 1. A film containing at least partially absorbed liquid, which is distinguished by the fact that the liquid is applied to the surface of the film, which has been subjected to a surface-activation treatment to increase the amount of absorbed liquid and has a surface energy of at least 50 dynes/cm. 2. Film according to claim 1, which is characterized by the fact that the liquid is applied to the surface of the film, which has been subjected to surface activation treatment with plasma, flame, corona discharge, UV radiation, electron beam irradiation or gamma ray irradiation. C. The film according to claim 1, which is characterized by the fact that the liquid is applied to the surface of the film, which has been subjected to surface activation treatment by corona discharge. 4. The film according to item C, which is characterized by the fact that the liquid is applied to the surface of the film, which has been subjected to a surface activation treatment with a corona discharge with a power level that was approximately 50 to 1000 W-min/m7. 5. Film according to claim 4, characterized in that the liquid is applied to the surface of the film, which has been subjected to a surface-activation treatment with a corona discharge at a power level of about 100 to 600 W-min/m2. co 6. The film according to claim 1, which is characterized by the fact that the liquid is applied to the surface of the film in an amount of about 0.4 to 10 mg/cm?. 7. The film according to claim 1, which is characterized by the fact that it is made in the form of a film for packaging food products, the indicated surface of which is intended for contact with the food product. co 8. Film according to claim 1, characterized in that it includes a layer of polyamide material and a liquid that is at least partially absorbed in said layer. 9. Film according to claim 8, characterized in that the polyamide material includes polyamide and cross-linked polyvinylpyrrolidone. " 10. Film according to claim 8, which differs in that it has the appearance of a monolayer of polyamide material. shsh c 11. Film according to claim 8, characterized in that it has at least two layers, wherein the first layer contains a polyamide material and the second layer contains a layer of polyolefin material such that when using "" the polyamide layer is the inner layer and the polyolefin layer is the outer layer a layer of film. 12. Film according to claim 7, which differs in that it is made in the form of a sleeve shell. 13. Film according to claim 7, which differs in that the liquid mainly consists of water. (about p 14. Film according to claim 7, characterized in that the liquid is a composition containing at least one admixture intended for its transfer to a packaged food product. yes 15. Film according to claim 14, characterized in that at least one admixture is selected from the group consisting of a colorant, a flavoring agent, and a coloring and flavoring agent. 16. Film according to claim 15, characterized in that the impurity includes a Maillard reagent. co 17. The film according to claim 7, which is characterized in that the liquid contains a substance selected from the group consisting of an antimicrobial agent, a fungicide or an antiviral agent. 18. A method of manufacturing a film having at least partially absorbed liquid in it, which includes the steps of subjecting the surface of the film to a surface activation treatment until the surface energy is at least approximately 50 dynes/cm, applying the liquid to the surface until it is at least partially absorbed by the film. 19. The method according to claim 18, which differs in that the surface activation treatment is performed with a corona discharge. ke 20. The method according to claim 19, which differs in that the surface activation treatment with a corona discharge is performed at a power level of approximately 50 to 1000 W-min/m2, 60 21. The method according to claim 20, which differs in that the surface activation treatment with a corona discharge is performed at a power level of approximately 100 to 600 W-min/m2, 22. The method according to claim 18, which is characterized by the fact that the film is made in the form of a film for packaging food products, and in the process of its use, the specified surface is used as the inner surface of the film. 23. The method according to claim 22, which is characterized by the fact that a layer of polyamide material is used as part of the film because the liquid is at least partially absorbed in the specified layer. 24. The method according to claim 23, which differs in that a layer of polyamide material is used in the composition of the film, which includes polyamide and polyvinylpyrrolidone. 25. The method according to claim 24, which differs in that the film is used in the form of a monolayer. 26. The method according to claim 23, which is characterized by using a film in the form of at least two layers, one of which contains a polyamide material, and the second layer contains a layer of polyolefin material, so that when used, the polyamide layer is the inner layer and the polyolefin layer is the outer layer layer by layer 27. The method according to claim 22, which is characterized by the fact that a film in the form of a sleeve shell is used. 28. The method according to claim 27, which differs in that after applying the liquid to the surface of the shell, it is corrugated. 70 29. The method according to claim 22, which differs in that the liquid mainly consists of water. 30. The method according to claim 22, which is characterized in that the liquid is a composition that contains at least one food additive intended for its transfer to a packaged food product. 31. The method according to item ZO, which is characterized by the fact that the food additive is selected from the group consisting of a coloring substance or a flavoring substance. 32. The method according to item 30, which is characterized by the fact that the admixture includes a Maillard reagent. 33. The method according to claim 18, which differs in that after applying the liquid to the surface, the film is passed between a pair of clamping rollers, and the value of the distance between the clamping rollers is set smaller than the thickness of the film. 34. The method of processing a food product, which includes packaging the food product in a film according to claim 13. 35. The method of processing a food product, which includes packaging the food product in a film according to claim 15. 36. The method according to claim 34, which is characterized by the fact that it additionally includes preparation of the product. 37. The method according to claim 36, which is characterized by the fact that it additionally includes removing the film from the food product. 38. The method according to claim 35, which is characterized by the fact that it additionally includes preparation of the product. 39. The method according to claim 38, which is characterized by the fact that it additionally includes removing the film from the food product. with 40. Food product processed in the manner according to claim 36. 41. Food product processed in the manner according to claim 38. (8) Official bulletin "Industrial property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2008, M 05, 11.03.2008. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. (ge) o s Zo so - and? so ko o so ko 60 b5